Directions:
Heat a 12-inch skillet over medium-high heat. Mix the breadcrumbs and 2 teaspoons of the oil in a medium bowl with a fork until the breadcrumbs are evenly coated. Add the breadcrumbs to the skillet and cook until lightly browned, stirring occasionally at first, then more frequently as they begin to brown. Remove the skillet from the heat and set aside.

Add 2 1/2 cups of the black beans to a large bowl and lightly mash them with a fork or potato masher until they are almost smooth. In a separate small bowl, beat the eggs, cumin, salt and cayenne pepper together. Stir the egg mixture, breadcrumbs, remaining beans, red peppers, cilantro and shallots into the mashed beans until well combined. Chill the mixture for 30 minutes.

Once chilled, shape the mixture into 6 patties (about 1/2 cup each). (At this point the patties can be refrigerated on a plate covered tightly with plastic wrap for 24 hours.) Chill the shaped patties until you’re ready to cook them.

Wipe out the original skillet, add 1 1/2 tablespoons of oil and heat the oil over medium heat until it simmers. Working in two batches, carefully transfer 3 of the patties to the skillet. Cook for 8 to 10 minutes, very carefully flipping halfway through (they will be slightly fragile), until both sides of the burgers are nicely browned. Repeat with the second batch of patties. Serve hot.